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Thursday, September 5, 2013

Roux-Tasso Waffle Topped with Egg and Cheese

I generally prefer savory breakfasts to sweet. Will I turn down a cinnamon roll hot out of the oven? Of course not. But given the choice, I’m usually a bacon and eggs kind of girl. So for the Kary’s Roux Challenge, I decided to use the dry roux to make a savory waffle.I had noticed that others in 37 Cooks were using some smoked meat products from Teet’s, which is apparently right down the road from where Kary’s Roux is made in Ville Platte, Louisiana. Having these two products near each other is like companion planting in the gardening world; planting different species benefits each in the garden, and they tend to taste good together as well (think tomatoes and basil, cucumbers and dill). The same goes for Kary's Dry Roux and Teet's smoked pork tasso. The flavor of the roux gave the waffle a deep, toasty flavor and the tasso gave it little pops of spice and salt.The waffles certainly could have stood on their own, but I decided to add a fried egg and a little cheese sauce to make it a complete meal.

When you serve this up, let the yolk of the egg run over the waffle, then use it to soak up a little cheese sauce and you've got a deliciously savory start to your day.

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